Skip to main content
SpringerLink
Log in

Application of microwaves during the winemaking of Garnacha grapes grown in a warm climate: effects on the final wine

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

Garnacha variety is one of the most important red Mediterranean grape cultivars grown in the world. However, it may not reach optimum chromatic characteristics in warm climates such as Andalusia (Southern Spain). This study analyses the impact of the application of microwaves over the crushed grapes (MW) at laboratory scale over two vintages on the characteristics of Garnacha wines elaborated from grapes cultivated in a warm climate as an additional procedure to traditional red winemaking (CT) to obtain highly coloured wines. Oenological and colour parameters were measured to determine the effects of this treatment on wines throughout the winemaking process. Overall, wines made by MW had a higher phenolic content and colour intensity. The analysis of the detailed composition of the wine showed that the treatment with microwaves before the alcoholic fermentation leads to important differences in its colour properties. Thus, the treatment with microwaves induced easily perceptible changes in CIELab coordinates (lower L* and higher a* and C*ab values than CT). Additionally, it also showed to be significantly effective to increase the extraction of phenolic compounds from grape solids into grape juice, both globally (total polyphenol index and Folin–Ciocalteu index), and particularly regarding flavanols and flavonols content. Most of the above-mentioned significant differences remained with ageing. The reported results are promising and the treatment with microwaves in the optimized conditions seems a feasible auxiliary alternative in warm climates, where wines produced from some red grape cultivars often show suboptimal colour characteristics.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3.
Fig. 4
Fig. 5

Similar content being viewed by others

References

  1. Bautista-Ortín AB, Jiménez-Martínez MD, Jurado R, Iniesta JA, Terrades S, Andrés A et al (2017) Application of high-power ultrasounds during red wine vinification. Int J Food Sci Technol 52:1314–1323

    Article  Google Scholar 

  2. Bandici L, Vicas SI, Teusdea AC, Bandici GE, Popa D (2017) Microwave-assisted extraction as a method of improving the quality of wines. J Microw Power Electromagn Energy 51:161–177

    ADS  Google Scholar 

  3. Bittar SA, Perino-Issartier S, Dangles O, Chemat F (2013) An innovative grape juice enriched in polyphenols by microwave-assisted extraction. Food Chem 141:3268–3272

    Article  PubMed  Google Scholar 

  4. Boulton R (2001) The copigmentation of anthocyanins and its role in the color of red wine: a critical review. Am J Enol Vitic 52:67–87

    Article  CAS  Google Scholar 

  5. Barros EP, Moreira N, Pereira GE, Leite SGF, Rezende CM, de Pinho PG (2012) Development and validation of automatic HS-SPME with a gas chromatography-ion trap/mass spectrometry method for analysis of volatiles in wines. Talanta 101:177–186

    Article  Google Scholar 

  6. Budic-Leto I, Lovric T, Kljusuric JG, Pezo I, Vrhovsek U (2006) Anthocyanin composition of red wine Babic affected by maceration treatment. Eur Food Res Technol 222:397–402

    Article  CAS  Google Scholar 

  7. Busse-Valverde N, Gomez-Plaza E, López-Roca JM, Gil-Muñoz R, Bautista-Ortin AB (2011) The extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative maceration is affected by the enological technique. J Agric Food Chem 59:5450–5455

    Article  PubMed  CAS  Google Scholar 

  8. Canals R, Llaudy MC, Valls J, Canals JM, Zamora F (2005) Influence of ethanol concentration on the extraction of color and phenolic compounds from the skin and seeds of Tempranillo grapes at different stages of ripening. J Agric Food Chem 53:4019–4025

    Article  PubMed  CAS  Google Scholar 

  9. Carew AL, Sparrow AM, Curtin CD, Close DC, Dambergs RG (2014) Microwave maceration of Pinot noir grape must: sanitation and extraction effects and wine phenolics outcomes. Food Bioprocess Technol 7:954–963

    Article  CAS  Google Scholar 

  10. Casassa LF, Harbertson JF (2014) Extraction, evolution, and sensory impact of phenolic compounds during red wine maceration. Ann Rev Food Sci Technol 5:83–109

    Article  CAS  Google Scholar 

  11. Casassa LF, Sari SE, Bolcato EA, Fanzone ML (2019) Microwave-assisted extraction applied to Merlot grapes with contrasting maturity levels: effects on phenolic chemistry and wine color. Fermentation 5:15

    Article  CAS  Google Scholar 

  12. Casassa LF, Vega-Osorno AA, Hernández JP (2021) Chemical and chromatic effects of saignée combined with extended maceration and microwaved stem addition on three Pinot Noir clones from the Central Coast of California. Aust J Grape Wine Res 27:540–552

    Article  CAS  Google Scholar 

  13. Casassa LF, Gannett PA, Steele NB, Huff R (2022) Multi-year study of the chemical and sensory effects of microwave-assisted extraction of musts and stems in Cabernet Sauvignon, Merlot and Syrah wines from the Central Coast of California. Molecules 27(4):1270

    Article  PubMed  PubMed Central  CAS  Google Scholar 

  14. Cejudo-Bastante MJ, Gordillo B, Hernanz D, Escudero-Gilete ML, Gonzalez-Miret ML, Heredia FJ (2014) Effect of the time of cold maceration on the evolution of phenolic compounds and color of syrah wines elaborated in warm climate. Int J Food Sci Technol 49:1886–1892

    Article  CAS  Google Scholar 

  15. CIE: Commission Internationale de L’Eclariage (1983) Colorimetry, 2nd edn. CIE, Vienna

    Google Scholar 

  16. Clodoveo ML, Dipalmo T, Rizzello CG, Corbo F, Crupi P (2016) Emerging technology to develop novel red winemaking practices: an overview. Innov Food Sci Emerg Technol 38:41–56

    Article  CAS  Google Scholar 

  17. Fanzone M, Coronado I, Sari S, Catania A, Gil I Cortiella M et al (2022) Microwave-assisted maceration and stems addition in Bonarda grapes: effects on wine chemical composition over two vintages. Food Res Int 156:111169

    Article  PubMed  CAS  Google Scholar 

  18. Fisher U, Strasser M, Gutzler K (2000) Impact of fermentation technology on the phenolic and volatile composition of German red wines. Int J Food Sci Technol 35:81–94

    Article  Google Scholar 

  19. Fontana AR, Antoniolli A, Bottini R (2016) Development of a high-performance liquid chromatography method based on a core-shell column approach for the rapid determination of multiclass polyphenols in grape pomaces. Food Chem 192:1–8

    Article  PubMed  CAS  Google Scholar 

  20. Fulcrand H, Duenas M, Salas E, Cheynier V (2006) Phenolic reactions during winemaking and aging. Am J Enol Vitic 57:289–297

    Article  CAS  Google Scholar 

  21. García-Puente Rivas E, Alcalde-Eon C, Santos-Buelga C, Rivas-Gonzalo JC, Escribano-Bailón MT (2006) Behaviour and characterisation of the colour during red wine making and maturation. Anal Chim Acta 563:215–222

    Article  Google Scholar 

  22. Glories Y (1984) La couleur des vins rouges. 2e partie. Mesure, origine et interpretation. Connaissance de la Vigne et du Vine 18:253–271

    CAS  Google Scholar 

  23. Gómez-Alonso S, Fernández-González M, Mena A, Martínez J, García-Romero E (2007) Anthocyanin profile of Spanish Vitis vinifera L. red grape varieties in danger of extinction. Aust J Grape Wine Res 13:150–156

    Article  Google Scholar 

  24. Gomez-Miguez M, Gonzalez-Miret ML, Heredia FJ (2007) Evolution of colour and anthocyanin composition of Syrah wines elaborated with pre-fermentative cold maceration. J Food Eng 79:271–278

    Article  CAS  Google Scholar 

  25. Gordillo B, Lopez-Infante MI, Ramirez-Perez P, Gonzalez-Miret ML, Heredia FJ (2010) Influence of prefermentative cold maceration on the color and anthocyanic copigmentation of organic Tempranillo wines elaborated in a warm climate. J Agric Food Chem 58:6797–6803

    Article  PubMed  CAS  Google Scholar 

  26. Gould GW (ed) (2012) New methods of food preservation. Springer Science & Business Media, New York

    Google Scholar 

  27. Grossmann, K.M., Schneider, I, Huehn, T., Remize, F., Dequin, S. (2001). Effets de la surproduction de glycerol sur l’activite des levures et les aromes du vin. Bulletin de l’ O.I.V., 74, 347–362.

  28. Guadalupe Z, Ayestarán B (2008) Changes in the color components and phenolic content of red wines from Vitis vinifera L. Cv. “Tempranillo” during vinification and ageing. Eur Food Res Technol 228:29–38

    Article  CAS  Google Scholar 

  29. Guo Q, Sun D-W, Cheng J-H, Han Z (2017) Microwave processing techniques and their recent applications in the food industry. Trends Food Sci Technol 67:236–247

    Article  CAS  Google Scholar 

  30. Hermosín-Gutiérrez I, Sánchez-Palomo L, Vicario-Espinosa A (2005) Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and Syrah. Food Chem 92:269–283

    Article  Google Scholar 

  31. Hernández-Orte P, Cacho JF, Ferreira V (2002) Relationship between varietal amino acid profile of grapes and wine aromatic composition. Experiments with model solutions and chemometric study. J Agric Food Chem 50(10):2891–2899

    Article  PubMed  Google Scholar 

  32. Junqua R, Carullo D, Ferrari G, Pataro G, Ghidossi R (2021) Ohmic heating for polyphenol extraction from grape berries: an innovative prefermentary process. OENO One 55:39–51

    Article  Google Scholar 

  33. Hinreimer E, Filipello F, Webb AD, Berg HW (1995) Evaluation of thresholds and minimum difference concentrations of various constituents of wines, I. Ethyl alcohol, glycerol and acidity in aqueous solution. Food Technol 9:351–353

    Google Scholar 

  34. Kumar M, Dahuja A, Tiwari S, Punia S, Tak Y, Amarowic R, Bhoite AG, Singh S et al (2021) Recent trends in extraction of plant bioactives using green technologies: a review. Food Chem 353:129431

    Article  PubMed  CAS  Google Scholar 

  35. Lasanta C, Cejudo C, Gómez J, Caro I (2023) Influence of prefermentative cold maceration on the chemical and sensory properties of red wines produced in warm climates. Processes 11:374

    Article  CAS  Google Scholar 

  36. Liazid A, Palma M, Brigui J, Barroso CG (2007) Investigation on phenolic compounds stability during microwave-assisted extraction. J Chromatogr A 1140:29–34

    Article  PubMed  CAS  Google Scholar 

  37. Liazid A, Guerrero RF, Cantos E, Palma M, Barroso CG (2011) Microwave assisted extraction of anthocyanins from grape skins. Food Chem 124:1238–1243

    Article  CAS  Google Scholar 

  38. López-Giral N, González-Arenzana L, González-Ferrero C, López R, Santamaría P, López-Alfaro I, Garde-Cerdán T (2015) Pulsed electric field treatment to improve the phenolic compound extraction from Graciano, Tempranillo and Grenache grape varieties during two vintages. Innov Food Sci Emerg Technol 28:31–39

    Article  Google Scholar 

  39. Marquez A, Serratosa MP, Merida J (2013) Pyranoanthocyanin derived pigments in wine: structure and formation during winemaking. J Chem. https://doi.org/10.1155/2013/713028

    Article  Google Scholar 

  40. Martínez JA, Melgosa M, Pérez MM, Hita E, Negueruela AI (2001) Visual and instrumental color evaluation in red wines. Food Sci Technol Int 7:439–444

    Article  Google Scholar 

  41. Maza M, Álvarez I, Raso J (2019) Thermal and non-thermal physical methods for improving polyphenol extraction in red winemaking. Beverages 5:47

    Article  CAS  Google Scholar 

  42. Monagas M, Martin-Alvarez PJ, Bartolome B, Gomez-Cordoves C (2006) Statistical interpretation of the color parameters of red wines in function of their phenolic composition during ageing in bottle. Eur Food Res Technol 222:702–709

    Article  CAS  Google Scholar 

  43. Mori K, Sugaya S, Gemma H (2005) Decreased anthocyanin biosynthesis in grape berries grown under elevated night temperature condition. Sci Hortic 105:319–330

    Article  CAS  Google Scholar 

  44. Mori K, Goto-Yamamoto N, Kitayama M, Hashizume K (2007) Loss of anthocyanins in red wine grape under high temperature. J Exp Botany 58:1935–1945

    Article  CAS  Google Scholar 

  45. Muñoz García R, Oliver Simancas R, Díaz-Maroto MC, Alañón Pardo ME, Pérez-Coello MS (2021) Effect of microwave maceration and so2 free vinification on volatile composition of red wines. Foods 10:1164

    Article  PubMed  PubMed Central  Google Scholar 

  46. Muñoz García R, Oliver Simancas R, ArévaloVillena M, Martínez-Lapuente L, Ayestarán B, Marchante-Cuevas L, Díaz-Maroto MC, Pérez-Coello MS (2022) Use of microwave maceration in red winemaking: effect on fermentation and chemical composition of red wines. Molecules 27:3018

    Article  PubMed  PubMed Central  Google Scholar 

  47. OIV (International Organisation of Vine and Wine). Compendium of International Methods of Wine and Must Analysis. 2020. Volume 1 and 2. Accessed May 27, 2023. https://www.oiv.int/public/medias/7372/oiv-compendium-volume-1-2020.pdf.

  48. Pascual O, Ortiz J, Roel M, Kontoudakis N, Gil M, Gómez-Alonso S, García-Romero E, Canals JM, Hermosín-Gutíerrez I, Zamora F (2016) Influence of grape maturity and prefermentative cluster treatment of theGrenache cultivar on wine composition and quality. Oeno One 50:169–181

    Article  CAS  Google Scholar 

  49. Perez-Magariño S, Gonzalez-San Jose ML (2004) Evolution of flavonols, anthocyanins, and their derivatives during the ageing of red wines elaborated from grapes harvested at different stages of ripening. J Agric Food Chem 52:1181–1189

    Article  PubMed  Google Scholar 

  50. Piñeiro Z, Palma M, Barroso CG (2004) Determination of catechins by means of extraction with pressurized liquids. J Chromogr A 1026:19–23

    Article  Google Scholar 

  51. Piñeiro Z, Aliaño-González MJ, González-de-Peredo AV, Palma M, de Andrés MT (2022) Microwave-assisted extraction of non-coloured phenolic compounds from grape cultivars. Eur Food Res Technol 248:1883–1901

    Article  Google Scholar 

  52. Pons A, Allamy L, Schüttler A, Rauhut D, Thibon C, Darriet P (2017) What is the expected impact of climate change on wine aroma compounds and their precursors in grape? OENO One 51:141–146

    Article  CAS  Google Scholar 

  53. Puertas B, Guerrero RF, Jurado MS, Jimenez MJ, Cantos-Villar E (2008) Evaluation of alternative winemaking processes for red wine color enhancement. Food Sci Technol Int 14:21–27

    Article  Google Scholar 

  54. Puértolas E, López N, Condón S, Álvarez S, Raso J (2010) Potential applications of PEF to improve red wine quality. Trends Food Sci Technol 21:247–255

    Article  Google Scholar 

  55. Rentzsch M, Schwarz M, Winterhalter P, Hermosín-Gutiérrez I (2007) Formation of hydroxyphenyl-pyranoanthocyanins in Grenache wines: precursor levels and evolution during aging. J Agric Food Chem 55:4883–4888

    Article  PubMed  CAS  Google Scholar 

  56. Ribereau-Gayon P, Glories Y, Maujean A, Dubourdieu D (2006) Phenolic compounds. In: Maujean Alain, Glories Yves, Ribéreau-Gayon Pascal, Dubourdieu Denis (eds) Handbook of enology 2nd volume, the chemistry of wine: stabilization and treatments. Willey & Sons, Chichester, pp 129–186

    Chapter  Google Scholar 

  57. Ruiz-Rodríguez A, Carrera C, Palma Lovillo M, García Barroso C (2019) Ultrasonic treatments during the alcoholic fermentation of red wines: Effects on “Syrah” wines. Vitis J Grapevine Res 58:83–88

    Google Scholar 

  58. Sadras VO, Moran MA (2012) Elevated temperature decouples anthocyanins and sugars in berries of Shiraz and Cabernet Franc. Aust J Grape Wine Res 18:115–122

    Article  CAS  Google Scholar 

  59. Sánchez-Córdoba C, Durán-Guerrero E, Castro R (2021) Olfactometric and sensory evaluation of red wines subjected to ultrasound or microwaves during their maceration or ageing stages. LWT-Food Sci Technol. https://doi.org/10.1016/j.lwt.2021.111228

    Article  Google Scholar 

  60. Schwarz M, Picazo-Bacete JJ, Winterhalter P, Hermosín-Gutiérrez I (2005) Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigments. J Agric Food Chem 53:8372–8381

    Article  PubMed  CAS  Google Scholar 

  61. Segade SR, Torchio F, Giacosa S, Aimonino DR, Gay P, Lambri M, Dodoni R, Gerbi V, Rolle L (2014) Impact of several pre-treatments on the extraction of phenolic compounds in wine grape varieties with different anthocyanin profiles and skin mechanical properties. J Agric Food Chem 62:8437–8451

    Article  Google Scholar 

  62. Sener H (2018) Effect of temperature and duration of maceration on colour and sensory properties of red wine: a review. S Afr J Enol Vitic 39:227–234

    CAS  Google Scholar 

  63. Soto-Vázquez E, Río-Segade S, Orriols-Fernández I (2010) Effect of the winemaking technique on phenolic composition and chromatic characteristics in young red wines. Eur Food Res Technol 231:789–802

    Article  Google Scholar 

  64. Sun B, Spranger MI (2005) Changes in phenolic composition of Tinta Miúda red wines after 2 years of ageing in bottle: effect of winemaking technologies. Eur Food Res Technol 221:305–312

    Article  CAS  Google Scholar 

  65. Veggi PC, Martinez J, Meireles MAA (2012) Fundamentals of microwave extraction. In: Chemat F, Cravotto G (eds) Microwave-assisted extraction for bioactive compound. Food engineering series. Springer, Boston

    Google Scholar 

  66. Wojdyło A, Samoticha J, Chmielewska J (2021) Effect of different pre-treatment maceration techniques on the content of phenolic compounds and color of Dornfelder wines elaborated in cold climate. Food Chem 339:127888

    Article  PubMed  Google Scholar 

Download references

Acknowledgements

The authors express their acknowledgments to the IFAPA (Andalusian Institute of Agrarian and Fishing Research and Training) and FEDER (European Regional Development Fund, within the framework of the Operational Programme for Andalucia 2014-2020) for their financial support (Project PP.AVA.AVA2019.016).

Author information

Authors and Affiliations

  1. IFAPA Rancho de la Merced, Carretera Cañada de la Loba (CA-3102) PK 3,1, 11471, Jerez de la Frontera, Spain

    Z. Piñeiro, M. I. Fernández-Marin & R. Gutiérrez-Escobar

  2. Departamento de Química Analítica, Facultad de Ciencias, Universidad de Cádiz, Campus de Excelencia Internacional Agroalimentario (ceiA3), IVAGRO, 11510, Cádiz, Puerto Real, Spain

    A. V. González-de-Peredo, M. J. Aliaño-González & M. Palma

Authors
  1. Z. Piñeiro
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. M. I. Fernández-Marin
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. R. Gutiérrez-Escobar
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. A. V. González-de-Peredo
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. M. J. Aliaño-González
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. M. Palma
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

ZP: conceptualization, investigation, methodology, project administration, resources, supervision, formal analysis, and writing original draft. RG-E: formal analysis, and writing review & editing. MIF-M: formal analysis, and writing review & editing. AVGdeP: data curation, formal analysis, and writing review & editing. MJA-G: Data curation, and writing review & editing. Miguel Palma: conceptualization, and writing review & editing.

Corresponding author

Correspondence to Z. Piñeiro.

Ethics declarations

Conflict of interest

All the authors declare no conflict of interest.

Compliance with ethics requirements

The authors confirm that in the present study no assays were performed with human or animal participants.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Piñeiro, Z., Fernández-Marin, M.I., Gutiérrez-Escobar, R. et al. Application of microwaves during the winemaking of Garnacha grapes grown in a warm climate: effects on the final wine. Eur Food Res Technol (2024). https://doi.org/10.1007/s00217-024-04499-8

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • DOI: https://doi.org/10.1007/s00217-024-04499-8

Keywords

Search

Navigation